Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chutney-Glazed Spatchcocked Chicken
Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking. We make a simple glaze with fruity, tangy-sweet chutney mixed with butter for richness and turmeric for savoriness. Before cooking, we mix citrus juice into a portion of the glaze to serve as a sauce alongside the carved chicken. An herbed grain pilaf is a perfect accompaniment.
4-6
Servings
1 hour 20 minutes
20 minutes active
Ingredients
-
½
cup tamarind chutney OR mango chutney
-
4
tablespoons salted butter, melted
Reviews
September 6, 2023
Absolutely delicious
I raise and process Guinea hens, and this is a favorite recipe to cook them. The chutney makes the meat sticky and sweet with just the right amount of tang.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
